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All-purpose Seasoning: How To Make Shio Koji (for Storing) Recipe

All-Purpose Seasoning: How to Make Shio Koji (For Storing) Recipe
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Prepare the ingredients before making All-Purpose Seasoning: How to Make Shio Koji (For Storing) in your home. Then, follow these steps below to serve All-Purpose Seasoning: How to Make Shio Koji (For Storing) for your family or friends.

Ingredients: All-Purpose Seasoning: How to Make Shio Koji (For Storing)

  • To make Shio Koji using 200 g of Rice Malt
  • 200 grams Rice malt (kome koji)
  • 120 grams Salt
  • 300 ml Water (1st day)
  • 30 ml Water (2nd day)
  • To make Shio koji using 500 g of Rice Malt
  • 500 grams Rice malt (kome koji)
  • 300 grams Salt
  • 600 ml Water (1st day)
  • 60 ml Water (2nd day)

How to Make All-Purpose Seasoning: How to Make Shio Koji (For Storing)

If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make All-Purpose Seasoning: How to Make Shio Koji (For Storing) in your home by yourself.

    Step 1
  • Place the rice malt into a plastic container and break it up by hand if there are lumps. Add salt and firmly close the lid, and shake the container to mix.
  • Step 2
  • It's not a big deal if you add too much water on the first day. Pour in the measured water slowly, just enough to cover the rice malt.
  • Step 3
  • Cover with plastic wrap, close the lid, and store at room temperature.
  • Step 4
  • The rice malt will swell from soaking the water by the second day. Add just enough water to cover the rice malt completely, and mix.
  • Step 5
  • It seems better to mix it daily, but you can mix it once every 2-3 days and that is OK, too. If the rice malt and water separates, mix well.
  • Step 6
  • It is done once it has thickened most of the way through, about 1 week-10 days. Remove the plastic wrap once it is done, cover with a lid, and store in the fridge.
  • Step 7
  • This is the rice malt I used. It is already broken up, so it is easy to use. If there are any lumps, break by hand and mix.
  • Step 8
  • Once you have used up 1/3-1/2 of the shio-koji, make a new batch in a separate container and then add that into the old batch. The flavor will become deeper and more complex.
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